Download e-book for kindle: Pork Production Systems: Efficient Use of Swine and Feed by Wilson G. Pond

By Wilson G. Pond

ISBN-10: 1461539323

ISBN-13: 9781461539322

Pork maintains to occupy a huge place as a nutrition resource in prosperous societies in addition to in constructing international locations with slower fiscal progress. the expansion of the area swine inhabitants maintains at a swifter cost than that of the human inhabitants, a mirrored image of the sustained call for for red meat in all elements of the realm. The technical foundation for advertisement creation of swine used to be provided in our past textbooks-Swine construction in Temperate and Tropical Environ­ ments, through Pond and Maner, 1974, and Swine construction and nutrients, by means of Pond and Maner, 1984. In view of swiftly advancing expertise and an appreciation for the platforms process in and agriculture, this 3rd ebook has been restructured to supply the scholar and practitioner with an built-in proposal of red meat creation. we've got tried to combination the basic ideas from genetics, body structure, food, and biotechnology into the trendy options of platforms research and simulation modeling. the target is to create a instructing strategy which empha­ sizes the built-in synthesis of organic with actual and environmental sci­ ences and economics. This method is anticipated to supply an total beef seasoned­ duction platforms view that particular manufacturers can adapt to their particular assets, wishes, and targets. Our new co-author, Dr. Dewey Harris, has used his services and viewpoint on interacting platforms to alter the complexion of the e-book to satisfy this aim. additionally, Dr.

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PROPERTIES AFFECTING THE ACCEPTABILITY OF PORK TO HUMANS Pork Quality Factors In addition to the high nutritive value of pork as discussed above, there are some properties of pork that make it inherently a sought-after food when the consumer can afford to purchase it. These properties are shared with other animal products (beef, lamb, poultry), and the amount of pork consumed in relation to alternative meat sources is dependent on esthetic, economic, religious, and cultural factors. The esthetic aspects will be considered here.

H. H. Cole), 2nd ed. W. H. Freeman, San Francisco. Price, J. , and Schweigert, B. , editors. 1971. The Science of Meat and Meat Products. 2nd ed. W. H. Freeman, San Francisco. Rice, E. , 1971. In The Science of Meat and Meat Products (ed. J. F. Price and B. S. Schweigert), 2nd ed. W. H. Freeman, San Francisco. REFERENCES 41 Schweigert, B. , and Payne, B. J. 1956. Am. Meat Inst. Found. Bull. No. 30, Chicago. USDA. 1983. Composition of Foods, Pork Products: Raw, Processed, Prepared. Agricultural Handbook Nos.

In many enterprises, the production of the grain ingredients of the feeds (and, maybe, even the protein sources) is an integral part of the same farm enterprise. For full attention to the yield and quality of the different pork products, the processors' who convert the live animal into pork products might be considered within the "boundary" of the system. Alternately, the influence of those characteristics of the market animals pertinent to the processor's economic efficiency needs to be considered so as to reflect the full impact ofthe body composition of growth.

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Pork Production Systems: Efficient Use of Swine and Feed Resources by Wilson G. Pond


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